Soft Lemon Drop Cookies with Lemon Extract (Print-Friendly Version)

These soft drop cookies use lemon extract rather than juice or zest. Cream butter and sugar, beat in eggs, then add the flour mixture last. That sequence distributes the wet ingredients before flour is hydrated, avoiding the prolonged mixing needed when eggs are added to an already flour-heavy dough.

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# Ingredients You’ll Need:

01 - ¾ cup white sugar

02 - ⅔ cup salted sweet cream butter, softened

03 - 2 cups all-purpose flour

04 - 2 teaspoons baking powder

05 - 2 eggs

06 - 2 teaspoons lemon extract

# How to Make It:

01 - Heat the oven to 400°F and prepare baking sheets.

02 - Beat softened salted butter with sugar until lightened, scraping the bowl.

03 - Whisk flour and baking powder together separately.

04 - Beat eggs into the butter mixture one at a time, then mix in lemon extract.

05 - Add the dry mixture and stir only until the dough is evenly combined with no dry pockets.

06 - Drop similar spoonfuls onto trays with room between them.

07 - Bake about 10–12 minutes, checking for lightly colored edges and set soft centers; rest briefly on the tray, then cool on a rack before storing.

# Extra Suggestions:

01 - Eggs disperse more readily through creamed butter than through a stiff flour-heavy mixture.

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